Flavourings Collection (page 6)

Zingiber officinale, large lump of Ginger, view from above

Fenugreek presented in a variety of forms, fresh and dried leaves, whole, ground and crushed seeds, close up

Above view of many varieties of fresh herbs overlapping, Basil, Sage, Fennel, Chives, Mint, Rosemary

Three dried Nora peppers, close up

Salvia officinalis, Common Sage, fresh leaves and purple flower stalks in separate glass tumblers, close up

Dried chillies toasted in oil being drained on kitchen paper

Anethum graveolens, Dill, fresh leaf sprigs, in glass tumbler containing water

Melissa officinalis Aurea, fresh Lemon Balm leaves, dried leaves in wooden scoop, close up

Dried chilli peppers being torn open to remove seeds

Coriandrum sativum, fresh Coriander leaves and roots, close up

Selection of chilli sauces, two bottles of Tabasco sauce, open jar of dip, bowl of sambal and bowl of chilli jam with wooden spoon resting on top, elevated view

Garam masala spice blend, myristica fragrans, Mace blades, cinnamomum zelanicum, Cinnamom quill, elettaria cardamomom, Cardamom pods, piper nigrum, black Peppercorns, syzyium aromaticum, Cloves

Hand pouring coarse salt grains into steaming saucepan, elevated view

Bowl of sugar, view from above

Illicium verum, Star Anise, whole pods and seeds, wooden scoop

Mentha species Moroccan, Moroccan Mint, fresh, bright green, leaf sprigs

Capsicum chinense, red Jamaican Hot Peppers, close up

Oregano vulgare, dried and fresh Common Oregano leaves

Rumex acetosa, chopped and whole Garden Sorrel leaves on square tile with knife

Selection of dried spices including Cardamom, Juniper, Nutmeg and Saffron

Bowl overflowing with whole dried chilli peppers, high angle view

Thymus citriodus Fragrantissimus, fresh Orange-Scented Thyme sprigs, close up

Spices C014 / 1148
Spices. Plate containing an assortment of spices used in cooking. Including: vanilla pods, star anise, nutmegs, cloves, cinnamon sticks, root ginger, cardamom pods, saffron, mace, and pimento

Blackthorn (Prunus spinosa) berries, growing in hedgerow beside public footpath, with man picking for sloe gin, Draycott in the Clay, Staffordshire, England, october

Bay leaves (Laurus nobilis). These leaves are used in cooking as a flavouring

Seasoning. Chopped parsley and thyme mixed with sea salt

Assorted spices. From left to right: cinammon, salt, lemongrass, pepper, cumin, cloves

Nuts, beans and seeds
Nut, bean and grain assortment. Such foods can be good sources of fibre, protein and carbohydrates

Herbs. Pots of culinary herbs, including (clockwise, starting from top left): basil, bay leaves, coriander, flat-leaf parsley, thyme, rosemary, curly-leaf parsley, dill and mint (centre)

Salt and pepper. Salt crystals and black peppercorns on a spoon

Spice market

Salt in a teaspoon

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"Exploring the World of Flavourings: From Grated Spices to Exotic Plants" Spice up your culinary adventures with a variety of flavourings. Starting with grated spices, these tiny powerhouses add depth and complexity to any dish. Whether it's the earthy aroma of Salvia officinalis from the Common Sage plant or an assortment of spices that tantalize your taste buds, there's something for everyone. Ever wondered what salt grains and peppercorns look like up close? Take a peek through a SEM (Scanning Electron Microscope) and be amazed by their intricate textures. And speaking of assortments, Japan is renowned for its spice dealers who curate unique blends that transport you to far-off lands with just one bite. Traveling across continents, we find ourselves in America during the 1850s. American drink glasses adorned tables as people savored beverages infused with delightful flavours. Imagine sipping on a refreshing concoction while admiring those vintage glasses. Back to nature, let's explore some plants that are not only visually stunning but also contribute incredible tastes. Picture yourself slicing into a whole fresh lemon on a cutting board - credit goes to Marie-Louise Avery from thePictureKitchen for capturing this vibrant moment. Elettaria cardamomum, commonly known as Cardamon plant, adds warmth and richness to both sweet and savory dishes. Foeniculum vulgare or flowering Fennel plant brings an aromatic licorice-like essence that elevates various cuisines. Mentha spicata or flowering Mint plant offers coolness and freshness perfect for cocktails or desserts. Lastly, Thymus serpyllum aka Creeping Wild Thyme plant introduces an earthy yet floral note reminiscent of Mediterranean flavors. These plants are just scratching the surface when it comes to exploring the vast world waiting to be discovered in our kitchens. So go ahead, unleash your inner chef, and embark on a culinary journey with these incredible flavourings.